Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Valentina B. Krylova"'
Publikováno v:
Теория и практика переработки мяса, Vol 4, Iss 1, Pp 30-36 (2019)
The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the
Externí odkaz:
https://doaj.org/article/944a8038278d49d6b7370a756a262961
Autor:
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 1, Pp 4-15 (2018)
The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food
Externí odkaz:
https://doaj.org/article/a3f6da81ced34f79bf8a5b5c5872b2a8
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 4, Iss 1, Pp 30-36 (2019)
The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a2dd62adc38b878c109b99688562824
https://doi.org/10.21323/2414-438x-2019-4-1-30-36
https://doi.org/10.21323/2414-438x-2019-4-1-30-36
Autor:
Tatyana V. Gustova, Valentina B. Krylova, Ivan T. Scherbakov, Vadim A. Kupriyanov, L.S. Kudryashov
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 3, Iss 1, Pp 4-15 (2018)
The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::019be6748f36a2537c5f359715cca61d
https://doi.org/10.21323/2414-438x-2018-3-1-4-15
https://doi.org/10.21323/2414-438x-2018-3-1-4-15